Bbq Shrimp En Papillote

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 tablespoons unsalted butter
• 1 tablespoon garlic, minced
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh rosemary
• 1 tablespoon all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon tomato paste
• 1/4 teaspoon cayenne
• 1/4 teaspoon old bay seasoning
• 8 ounces clam juice
• 2 tablespoons honey
• 1 tablespoon worcestershire sauce
• 1/2 a lemon, juice of
• salt, to taste
• pepper, to taste
• tabasco sauce
• 12 jumbo shrimp, peeled, deveined
• 4 slices crusty french bread, buttered on both sides (1-inch thick)
• thin slices lemon, halved
• bay leaf
• 1/4 cup scallion, thinly sliced

Recipe

• 1 preheat grill to medium.
• 2 to prepare packets, tear a piece of foil to make a 20 x 12" sheet.
• 3 fold the sheet in half to form an 10 x 12" piece, then fold in half again.
• 4 saute garlic, herbs, flour, paprika, tomato paste, cayenne, and old bay in butter in a saucepan over medium heat about 2 minutes.
• 5 add clam juice, honey, worcestershire, lemon juice, salt, pepper, and tabasco.
• 6 simmer to reduce and thicken slightly, about 5 minutes.
• 7 transfer 1/2 cup sauce to a bowl to cool; keep remaining sauce warm on the stove.
• 8 toss shrimp in cooled sauce. place a slice of buttered bread on half of each piece of prepared foil.
• 9 divide sauce-coated shrimp among bread slices.
• 10 top each with two slices of lemon and a bay leaf.
• 11 loosely fold the other of foil half over the filling until the ends meet.
• 12 tightly close the three open sides of the packet using a “double foldâ€?—fold each seam over twice, firmly creasing to seal.
• 13 grill 8–10 minutes, or until shrimp are cooked through.
• 14 stir scallions into the sauce.
• 15 open packets and drizzle with warm sauce before serving.